Cholesterol Content of Fishes and Shellfishes
(161 - 170)
12 mg
(per 20 g edible portion)
Antarctic krill (boiled)
24 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
9 mg
(per 50 g edible portion)
Hard clam (baked)
417 mg
(per 960 g edible portion)
Pink salmon (salted)
279 mg
(per 450 g edible portion)
Amberjack (raw)
129 mg
(per 470 g edible portion)
Snow crab (boiled)
6 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
12 mg
(per 20 g edible portion)
Antarctic krill (raw)
1050 mg
(per 1750 g edible portion)
King crab (canned in brine)
54 mg
(per 90 g edible portion)
Spanish mackerel (raw)
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